September 09, 2009

Deep Fried Batter Dipped Fish

I had some fish in the freezer that I wanted to use and since its been a bit cooler, I decided to batter dip them. Either Ive never made batter dipped fish or its been so long that I just don't remember. So I searched online for a recipe. Now there are tons out there and who knows which one is the best. But I wanted a simple one that didn't need alot of things. This is the one I found but as I was using it I realized the recipe was wrong. The original amts made a ball of dough lol....that's not batter. So here's my version. I will say its awesome and makes a nice crispy crust that was still crispy even this morning a bit. I served it with tartar sauce http://mermaidstreasures.blogspot.com/2009/06/seas-tartar-sauce.html cuz the man loves that on any fish I make. I had it too but honestly I liked it better without it .

Batter Dipped Fish

1 c. all purpose flour
1c. plus a bit more of water or seltzer or carbonated mineral water
1 tsp. salt
1tsp. b. soda
1 tsp. Old Bay Seasoning
1 lb. boneless fish fillets

Mix flour, salt, b. soda, and Old Bay together. Add 1c. water till mixed and thick like pancake batter. I used Pelligrino Mineral Water since its carbonated. Let sit for a few minutes for the flour to absorb the liquid while your heating the oil in a pan.

You want the oil deep enough to cover the fish plus a bit more. I use a non stick deep wok type pan. Fry at around 375 degrees on a fry thermometer. I have an electric stove so its hard to maintain this. I just turn it up to high and lower it if I see things cooking way too fast.

Check the batter and if its become very thick add a bit more water to thin it a bit. Dip each fillet into the batter coating well. Hold it by one end and let most of the excess batter drip off into the bowl. Then put in oil in the pan. Make sure you have something to cover the pan with like a spatter screen to help contain it. Once the first fillet stop bubbling madly add another. Do this each time otherwise it will bubble over and the temperature cools too much to cook and seal the next fillets.

Turn over to finish browning and when done, transfer to paper towel lined plate. Repeat till all are done.

Feel free to add anything you like to the batter. More pepper would make it spicier. Herbs like tarragon, oregano and dill would be nice too.

4 comments:

Vintage Linen Treasures said...

Wow! They turned out beautifully! I bet they were super yummy!

Kelee Katillac said...

Reminds me of eating fish and chips in Bournemouth on the sea in England!

Looks great!

love, kelee

annie said...

Hi. It was nice of you to stop by my blog.
Glad to be able to visit yours also.
I love fish and I have to try your recipe. They look delicious.Will let you know how they turn out.
Have a wonderful day today.

Mary Ellen (megardengal) said...

Oh my I love fried fish and this looks yummy! Now if my Dr. would just approve!!!

blessings
mary